1 1/2 lbs. chicken cutlets
1 lb. butter in 1/4 lb. pkgs.
1 bottle domestic Marsala wine
1 lb. white flour
2 pkgs. Rice-A-Roni, your choice
2 (17 oz.) cans peas and carrots
1 loaf Italian bread

Fillet chicken cutlets to 1/4-1/2 inches thick, 3-4 inches long. Place cutlets in flour covering both sides. To cook use cast iron fry pan with cover, fry pan should be 18 inches wide. Heat fry pan, place 1/4 stick butter in pan and melt. Place cutlet in pan when butter is bubbling and saute, as they brown pour in one cup of wine, add wine and butter as needed to keep sauce in fry pan.

Cover pan to keep in steam and juices, place cooked cutlets in 1 1/2 inch deep bake pan with sauce and repeat process until all cutlets are cooked, keep bake pan in oven on warm until all vegetables are cooked and serve on a warm plate. Also warm the Italian bread. Meal will take 30 minutes to prepare and serve up to six people.